Butternut Squash Pie Recipe

Simply steam or bake butternut or buttercup squash, scoop out the flesh and puree or mash it. Any leftover can be frozen for use as a vegetable or for another batch of this delicious pie.

1 ½ cups (375 mL) pureed squash
¾ cup (175 mL) granulated sugar
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
3 eggs
1 ½ cups (375 mL) homogenized (3%) milk
2 tbsps (30 mL) melted butter
One unbaked 9" (23 cm) pie shell

In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger and eggs till thoroughly combined. Whisk in milk and melted butter. Pour into the unbaked pie shell.

Bake in a preheated 350'F( 180'C) oven until centre is set, about 35 - 40 minutes.

Serve at room temperature with lightly sweetened whipped cream. Refrigerate any leftovers.

Serves 6